Goan Prawns Curry | Goenchi Sungta Kodi
Recipe Information
Goan Prawns Curry
Cultural Context
Originating from the coastal state of Goa in India, Goan Prawns Curry reflects the region's rich culinary heritage influenced by Portuguese and Indian flavors. Traditionally enjoyed with rice, this dish is a staple in Goan households, celebrating the abundance of seafood in the region. Its vibrant spices and creamy coconut milk create a harmonious balance, making it a beloved dish not just in Goa but across India and beyond.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
prawns
🥗Healthier: chicken
💰Cheaper: tofu
Tofu is a budget-friendly protein alternative.
Prepare the curry paste by grinding fresh grated coconut, coriander seeds, turmeric powder, cumin seeds, black peppercorns, garlic cloves, ginger, dry Bedgi chillies, dry Kashmiri chillies, and soaked tamarind with water to a paste.
Heat oil in a pan over medium heat.
Add sliced onions and sauté until translucent.
Stir in slit green chillies and chopped tomato; cook until the tomato softens.
Add the prepared prawns and the curry paste; mix well.
Adjust the consistency with water as needed and add salt to taste.
Add Aambya Sol (or substitute) and sugar; stir to combine.
Cook until the prawns are pink and cooked through, then garnish with fresh coriander.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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